Traditional Pudim Flan — Teleculinária Formula
This is the complete formula published by Teleculinária: twelve eggs, one litre of milk, 450 grams of sugar divided among the caramel, milk and egg mixture, plus cornflour and lemon. The source card lists two hours total, one hour preparation and one hour cooking, while the oven direction specifies 45 minutes at 180°C / 356°F; that discrepancy remains explicit.
- Yields
- 6 servings
- Prep
- 1 hour, as listed by the source
- Cook
- 1 hour on the card; the oven step specifies 45 minutes, in addition to heating milk and caramel
Ingredients
- 150 g Sugar for the caramel
- 150 g Sugar to heat with the milk
- 150 g Sugar to mix with the cornflour and eggs
- 1 litre / 4 1/4 US cups Milk
- 12 Eggs
- 1 dessert spoon; volume not defined by the source Cornflour / cornstarch
- to taste; amount not stated Lemon zest
- as needed; not incorporated into the pudding Hot water for the water bath
Method
Preheat the oven to 180°C / 356°F. Prepare a pudding mould and a larger vessel for the water bath. The source publishes no dimensions, material or capacity for either.
Heat 150 grams / 5.3 ounces of sugar in a non-stick frying pan until it becomes caramel. Pour it into the mould and, using heat protection, rotate the mould to coat it. The source gives no temperature, target colour or duration.
Pour the milk into a saucepan, add 150 grams / 5.3 ounces of sugar and lemon zest to taste, stir, and heat. The source does not call for boiling and gives no final temperature.
In another bowl, mix the remaining 150 grams / 5.3 ounces of sugar with the dessert spoon of cornflour. Add all twelve eggs and mix well.
Pour the milk mixture into the egg mixture in a thin stream, stirring continuously until smooth. The source does not specify cooling the milk, straining, or resting.
Pour the mixture into the caramel-lined mould. Set the mould in the larger vessel, carefully add hot water for the water bath, and bake at 180°C / 356°F for 45 minutes. The source does not state the water depth.
Insert a toothpick to check the bake, as directed by the source. It does not describe the exact appearance of the toothpick or give another temperature or wobble test for doneness.
Remove from the oven and leave the pudding to cool in its water bath. Then unmould, slice, and decorate to taste. The source publishes no cooling duration or refrigeration instruction.
Sources for this recipe
The quantities and method were checked against the references below. Family recipes may vary; where no single official formula exists, we present a representative practical version and say so plainly.
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